Eating Healthy, Traveling Far, and Adding Lemon to my Water

Chicken Curry

I am not going to lie, I think I have been lacking on coming up with new things in the kitchen lately. It is just the avocado toast, quinoa bowls, protein pancakes, zoodles with meatballs, and Greek yogurt smoothies are so good. But, last week I decided to try something totally new. I don’t love super spicy food and I have only had curry once, but I thought I would try it out.

The result: Yum!

Cooking in the pot

Packed for lunch with rice

After some Pinterest searching I pulled a few different chicken curry recipes together. I took some parts of all the different recipes and kind of made my own. I was very happy with how it turned out and was pleasantly surprised with how easy it was to make.

Like I said, I am not a fan of super spicy, but if you like the heat, you can always add more curry powder in at the end.

In addition to the recipe that I used (see below), I saw that lots of curry recipes added coconut milk or coconut cream. I wasn’t going to add this to mine but I wanted my curry to be a little bit thicker when it was done so I stirred in about 4-5oz of coconut cream at the very end. It only added a little bit of a coconut flavor but it was perfect!

Of course you can enjoy this curry plain but I liked it over a mix of brown and cauliflower rice (Hint: cauliflower rice with brown rice is a great way to add more volume to your meal without adding tons of carbs). It would probably also be good over quinoa, pasta, or boiled potatoes.